I think the “packed in oil” sun-dried tomatoes have a nice texture and flavor, but if you can’t find them, just use the plain dried kind and rehydrate them well before use.
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Very tasty combination. As always, caution not to overlook the chicken, as I tend to do. We will make this again for sure.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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